KALAMAZOO -- Most of Kalamazoo diner East Egg’s breakfast offerings come from -- you guessed it -- eggs.

But eggs, whether scrambled or benedict, aren’t the restaurant's only forte. Since East Egg opened a year-and-a-half ago, it’s also been serving up a sweet and steaming breakfast alternative: homemade doughnut holes.

The holes, which come at five for $1.55, are made-to-order from a doughnut mix, deep-fried and then sprinkled with powdered sugar, cinnamon, or a little bit of both. When the donuts are served, they’re hot, with a slightly crunchy outside and a doughy, melt-in-your-mouth inside.

How fresh the doughnuts are can be surprising to some diners, said East Egg’s corporate chef, Richard Force, who also runs the kitchens of the Kalamazoo, Portage, Mattawan and Richland locations of the restaurant.

“They’re unlike anything they’ve ever had because they’re fresh right out of the oven,” Force said.

The donuts have also been been a good way for customers to get their morning fill without stopping for a full meal at the restaurant.

“People absolutely love them,” Force said. “We do a fair amount to go and a lot of people take them home with them.”

Although the doughnuts come from a pre-made mix, the chefs are still charged with getting the perfect consistency of doughnut mix and water before the batter is fried, and that makes all the difference, Force said.

“We have tried many different recipes, and we have it down to our secret recipe to see how much we need,” Force said.

The doughnut holes aren’t only a breakfast snack at East Egg -- they can be ordered at any time at the restaurant.